I chickened out and only made 50 samosas this morning. Actually, we ran out of meat, and I wasn’t in the mood to cook a whole new batch. Seeing 50 will really only last us 6 or 7 days, and we still have 26 days to go in Ramadan, it looks like I’ll have to do yet another samosathon.
I do a lot of guestimation when I make the filling. Essentially, I just keep adding spices until I like how everything tastes. It’s a samosa… as long as you can wrap you can’t mess it up — and wrapping is easy. Although… I messed up this time. BUT THAT’S OK. Because even when you mess up it’s salvageable. Instead of wrapping like the ladies in the video, I followed the instructions on the back and ended up overwrapping. Which is fine. Just more crunchy munchy to get through before you hit the filling.
- 2 lbs ground beef or veal (substitute for potatoes, carrots and peas for veggie)
- 1 large white onion
- 4 large garlic cloves
- salt to taste
- black pepper to taste
- red chilli flakes to taste
- 1 tbs cumin powder
- 1 tbs garam masala
- 2 tbs of cumin seeds
- a bunch of fresh coriander
- 2 tbs flour and just enough water to make a glue-like paste
- Canola oil, or other light vegetable oil for deep frying
- 3 packages (16 each) of samosa pastry (any wrapping pastry will do, but samosa/spring roll pastry is easiest to work with)
Dice up the onion and garlic. Take 3/4 of the onion and garlic and lightly fry for about 5 minutes. Add the meat and cook until brown. Add all of your spices (black pepper, salt, red chili flakes, cumin seeds, cumin powder, garam masala), mix and continue cooking on medium heat until most of the meat juice has evaporated. Taste and add more of whatever your heart desires.
Once the meat mixture is cooked, add the reserved 1/4 of raw onion and garlic and mix. Lightly chop the leaves from your bunch of coriander and add to the mixture. Do not cook. The oil will take care of that!
Relax, go for lunch, have a coffee. Let your pastry wrappers defrost.
Open one package of wrappers and carefully peel each sheet and arrange on a plate (or stack them, however you please). Cover with a damp towel.. NOT a wet towel. Too much moisture and the pastry will start to go doughy. Not enough, and the pastry will start to go brittle.
Follow the wrapping instructions on the back of the package, or check out this fun video. Fold up one corner of your pastry sheet.
Stuff the triangle with about a teaspoon or more of your meat mixture (this is where I screwed up. I should have folded the sheet down into a cone by making another triangle. It still worked though…. just crunchy munchy.)
Follow the line of the pastry sheet and continue folding over the triangle.
Glue the final fold shut by using your flour/water mixture. Actually, you can glue along the entire way if you want. As long as the corners are tight, you’re good to go. If you screw up (like me), just slap some glue on it and press the pastry corners together. Too many holes will allow the oil to get into the meat mixture and overcook it.
Use a wok and enough oil to cover your samosas. Heat the oil on medium, and lightly fry. If the oil is too hot, the pastry will bubble up. It’s not a flash fry… but a nice, steady cooking fry that will take about 8 minutes. Flip your samosas until golden brown on each side.
Drain and remove excess oil with an absorbent towel. Eat!!
Samosas can be frozen for 2 months and fried while frozen. I usually serve them with a habenero-ketchup mix on the side. YUM!